Traditional Ghee Rice is flavoured with little amount of Indian spices. Though it is flavoured, it is always served with a side dish. Dal curry and Ghee Rice is a hit combination because these recipes need little time to cook and very tasty too. Ghee rice goes really well with chicken curry or any meat curry of your choice.
Perfect Ghee Rice doesn’t stick together and it is made of fresh cow ghee. The aroma of ghee together with spices is really a treat to our nose and tongue.
I always make sure that I use the best quality ghee for making this recipe. So I prefer home made ghee over store bought.
Traditional Ghee Rice is a quick recipe which is prepared on every festivals and special occasions. In south India, there are a lot of varieties in this simple dish. This dish is made of lot of varieties of rice. but my version is malabar ghee rice which I learned from my mom which is made of jeerakashala rice.
- Jeerakashala Rice | 2 Cups
- Onion | 1/2
- Ghee | 2 tbsp
- Bay leaves | 2
- Cardamom | 4
- Cloves | 4
- Cinnamon stick | 1 inch
- Golden Raisins | 1 tsp
- Lemon | 1/2
- Boiling Water | 3 cups
- Salt | to taste
How to Cook!
Step – 1
- Wash Rice nicely changing water 3-4 times.
- Drain water from the rice and let it dry for some time.
Step – 2
- Boil water in a vessel (or kettle).
Step – 3
- In a cooking pot, add ghee.
- To the ghee, add bay leaves, cardamom, cloves and cinnamon. Saute this for a minute.
- Add thinly sliced onion, saute for 1 minute.
- To this, add rice and roast the rice. This time you can smell the nice aroma of ghee and spices combined with the rice.
- Add the boiled water to the rice and give a mix.
- Add salt according to your taste and give a quick mix.
- Squeeze half of a lemon at this point and mix.
- Cook for 5 minutes in high flame.
- Now close the lid and cook for 10 minutes in low flame.
- Open the lid and stir gently the rice after 10 minutes.
- Now close the lid again and cook for another 10 minutes.
- Fluff the rice gently and switch off the flame.
- Serve with side dish of your choice.